I think most would agree that the beginning of this year has already flown by.
It seems like just yesterday that I was contemplating what my New Year's resolution would be and bracing for another year of great opportunity.
In the past two and a half months, I have completely thrown myself into my work, which I am fortunate to really love.
Shown is a breakfast pizza, made with Against the Grain pizza crusts, found at both Wegmans and Giant food stores. Combining some of your favorite breakfast foods against a thin and crispy shell will surely satisfy. Try including jalapenos for a nice spice.
The statement that 'time flies when you're having fun' has never rung more true.
For the month of February, I was on location in upstate New York, food styling for a cookbook that is set to come out next year. I have worked on other cookbooks, and styled for different publications in the past, but never have I enjoyed it as much as I did this time.
Aside from an amazing crew and a beautiful location, everything we made was gluten free! I am not at liberty to discuss the book, but will be sure to share it with everyone when it comes out.
Anyone who lives gluten free, whether from Celiac disease or by choice, will benefit from the wonderful recipes.
The author, who also ate gluten-free foods, and hence wrote a gluten-free recipe book, swore by Against the Grain pizza crusts.
When shopping before the shoot, we made sure to have a few stashed in the freezer to throw together quick set meals for when everyone got hungry.
One morning we put together a breakfast pizza, and I have not been able to get it off my mind since.
This is my version of that pizza which is a bit more traditional than what we originally made. Combining some of my favorite traditional breakfast foods against a thin and crispy shell, this is sure to satisfy.
Normally, making dough, be it pizza dough, pie dough, you name it, is very therapeutic for me, but there was something about how quick this meal came together that I realized not all dough has to be homemade. Upon returning home, I stocked up on five or six of these premade crusts, and have used up almost all of them.
I urge you to try them and put your own personal spin on this awesome, gluten-free canvas.
1 Against the Grain pizza shell*
3/4 cup tomato sauce
1/2 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 ounces Canadian bacon, diced
2 small red potatoes, cleaned and thinly sliced 1/8 to 1/16 inch thick
1/2 cup shredded mozzarella
1/2 cup shredded Parmesan
1/2 jalapeno, seeded and thinly sliced, optional
*Found at both Wegmans and Giant
Begin by pre-heating your oven to 375 degrees. Keep your pizza shell frozen until just ready to assemble.
Measure out the tomato sauce and set aside. Beat your eggs with the cream, and salt and pepper.
Cook them over medium-low heat for 4 to 5 minutes or until they just start to come together.
They should be at a very soft scramble, as they will continue to cook and harden in the oven. Set the eggs aside.
Dice the Canadian bacon into half-inch slices, set aside. Using a mandolin, or by hand, thinly slice the potatoes into 1/8 to 1/16 inch rounds. Mix the cheeses together and divide into two bowls, then set aside. Once everything is prepped, you can begin to assemble the pizza.
Take out your frozen shell and spread with a thin layer of the tomato sauce.
Disperse the scrambled eggs evenly on top of the sauce.
Sprinkle half of the cheese over the eggs then top with the diced Canadian bacon. Layer the potatoes on top, and then sprinkle with the rest of the cheese mixture.
If you choose to include jalapenos for a nice spice, add them now. Bake for 12 minutes with the crust directly on the oven rack or on a stone if you have it.
The cheese should begin to brown around the edges and the potatoes edges curling up. Enjoy.
Green was first diagnosed with gluten intolerances as a teenager. Soon after, she developed a blog to share her struggles and successes of adapting to a gluten-free life. Over the years, her passion for wellness has turned into a profession.
A 2012 graduate of The Culinary Institute of America in New York, she is continually networking with other gluten-free experts and expanding her knowledge.
Her goal is to make gluten free an option for everyone, not just those in need.
Green may be reached at firstname.lastname@example.org.
Her column is published on the second Wednesday of each month.